1

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).

2

In a large mixing bowl, blend 24 ounces of cream cheese with 1 cup of sugar using an electric mixer on medium speed until the mixture is smooth and creamy.

3

Add 1 tablespoon of vanilla extract and mix well. Then, incorporate 3 eggs one at a time, mixing on low speed until just combined—this helps avoid overmixing.

4

In a separate bowl, combine 2 cups of graham cracker crumbs with 1/2 cup of melted butter. Mix until the crumbs are well coated.

5

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.

6

Pour the cream cheese mixture into the prepared crust.

7

Bake in the preheated oven for about 60 minutes, or until the center is set and slightly jiggly.

8

While the cheesecake is baking, chop 4 ounces of Heath bar into small pieces.

9

Once the cheesecake is out of the oven, let it cool at room temperature for 30 minutes, then refrigerate it for at least 4 hours or overnight to fully set.

10

Before serving, whip 1 cup of heavy cream until soft peaks form and spread it over the top of the chilled cheesecake. Sprinkle the chopped Heath bar pieces on top for garnish.

12 slices

• Add raspberry or chocolate sauce on top for an extra layer of flavor.
• Layer crushed Heath bars between cheesecake layers if making a multi-layer cake.
• Use a chocolate cookie crust instead of graham cracker for a richer taste.

• Make sure the cream cheese is at room temperature for easier mixing and a smoother texture.
• Don't overmix the batter after adding the eggs to prevent cracks on the surface.
• Let the cheesecake cool completely before refrigerating to achieve the best texture.

• fat: 30 grams
• sodium: 350 milligrams
• protein: 6 grams
• calories: 450
• carbohydrates: 40 grams

This cheesecake is rich and indulgent, combining the sweetness of Heath bars with the creamy texture of cheesecake. While it's a delightful treat, be mindful of portion sizes due to its high calorie content.

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